Recipe courtesy of Jonathan Pogash
Pisco Sour
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 927
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 202
- Dietary Fiber
- 0
- Sugar
- 200
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 77
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
Simple Syrup:
1 cup sugar
Pisco Sour:
2 cups ice
2 ounces pisco (Peruvian or Chilean brandy)
3/4 ounce fresh lemon juice (1 1/2 tablespoons)
1 large egg white
Bitters, for garnish
Directions
- For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.